Prep time: 15 minutes, 3 hours chill time
Makes: 30 cookies
Pairs well with: a tall glass of milk or a cup of your favorite tea
- 3 cups all purpose flour
- 2 tsp. ground ginger
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1/4 tsp. ground nutmeg
- 1/4 tsp. kosher salt
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup firmly packed brown sugar
- 1/2 cup molasses, mild flavor
- 1 large egg
- 1 tsp. vanilla extract
For sugar sanding and pillow stuffing:
- 1/4 cup granulated sugar
- 1 cup white chocolate chips, preferable Ghirardelli
- In a large bowl mix together the flour, ginger, cinnamon, baking soda, nutmeg and salt. Set aside.
- In the bowl of a standing mixer, beat together the butter and brown sugar until light and fluffy.
- Add in your molasses, egg, and vanilla extract, and mix well.
- Gradually add in your flour mixture, and mix until incorporated.
- Empty your dough onto a piece of plastic wrap or bees wax paper, wrap it tightly, and chill in the refrigerator for at least three hours or overnight to firm up the dough.
- Once your dough is chilled, preheat your oven to 350 degrees and line two half sheet pans with parchment paper to cover.
- Put your granulated sugar into a small bowl.
- Shape dough into 1 inch balls, roll in the granulated sugar to cover, and set onto your prepared baking sheets, placing them 2 inches apart.
- Bake for 8-10 minutes, or until the cookies start to crack a little on the sides.
- Remove them from the oven and immediately press 5-6 white chocolate chips into the center of each cookie.
- Remove to wire racks, and cool completely.
- These cookies can be stored on the countertop for up to five days in an airtight container.
- They also freeze well, so wrap 4-5 cookies in plastic wrap at a time and keep them in a Ziploc container in the freezer for cookie exchanges or holiday gatherings/gifts.
- White chocolate not your thing? Swap them out with semi sweet chocolate chips or dark chocolate chunks.
- You can also prepare and freeze the dough for later use if you’d like to bake off the cookies at a later time.
Photos by Marla Smith Photography